Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Bacon and courgette
Egg mixture
Rigatoni
How it's done
Bacon and courgette
Without adding any oil, gently fry the bacon in a non-stick frying pan until crispy. Remove the bacon, drain on kitchen paper, set aside. Fry the courgettes in the bacon fat for approx. 5 mins., stirring occasionally, season with salt. Put the pan to one side.
Egg mixture
Whisk the eggs and egg yolk in a bowl with the cheese and pepper.
Rigatoni
Cook the rigatoni in boiling salted water until al dente, drain and reserve approx. 100 ml of the cooking water. Add approx. 2 tbsp of the cooking water to the egg mixture, stir until smooth. Add the hot pasta and egg mixture to the pan of courgettes, mix. Add a little of the cooking water if necessary. Mix in the bacon at the end.
| Note: | Carbonara is traditionally made with guanciale rather than bacon. |
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